Double Hot Pepper Jelly Recipe - Cooking Index
Double Hot Pepper Jelly Recipe - Cooking Index
| 1/4 cup | 23g / 0.8oz | Finely-minced red chili peppers |
| 3/4 cup | 69g / 2.4oz | Finely-minced green jalapeño peppers |
| 6 1/2 cups | 1287g / 45oz | Sugar |
| 1 1/2 cups | 355ml | Distilled white vinegar |
| 2 | Pouches liquid pectin - (3 oz ea) |
Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
Sterilize 8 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.
In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly.
Remove from heat and ladle into hot jars, leaving 1/8-inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal.
This recipe yields about 8 half-pint jars.
Variation: For a less assertive flavor, substitute sweet bell peppers for part of hot peppers.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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